If you’re familiar with Indian food, you must know that Vindaloo is one of the most famous curries from Goa. With it’s origins from Portugal, the cuisine from Goa is famous for it’s curries made with a combination of chillies, spices and vinegar. This Vindaloo recipe is my mom’s. Kashmiri Chillies are always used, they aren’t terribly hot and impart a wonderful red color. I hope you enjoy it!
Shrimp or Prawn Chilli fry is a delicious recipe made with spices, green chillies and tomatoes. This version is made for a filling that you can use in a potato chop, pan roll or my delicious Shrimp papad.
If you’ve ever been to Goa and eaten at a beach shack, you’ve definitely had this delectable snack. Crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed and fried. Papads or Pappaadums are made from a lentil flour paste that was traditionally dried in the sun by the ladies of the household. Today these are available in a wide variety of flavors and sizes. The best kind for this snack is the type that does not have any holes that will let the oil through.
These must be prepared to order. If you must prepare them ahead, roll them, let the papad dry out and just fry it in hot oil before you serve it.
I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using Tilapia fillets in this recipe.
Tamarind, coriander, cumin and poppy seeds, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.
This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.
This Green Chutney is the perfect blend of Sour, Spice, Sweet and Salt. Coriander and Chilies are ground with spices in some Lemon juice and enhanced with fresh grated Coconut. This is delicious spread on bread on as an accompaniment to many other snacks.
I’m going to bring you yet another Mumbai street food recipe from my college days. Bombay may have changed it’s name to Mumbai but this is still known as the Bombay Sandwich. This sandwich consists of soft white bread, spread with soft butter and green chutney and layered with thin slices of tomato, cucumber and boiled potato. It’s dusted with chaat masala for an extra chatpata flavour. Onion rings in this sandwich are optional and should be used at your own risk.
When I went to art college, a vendor just outside our gates would prepare these delicious sandwiches for the hungry masses that gathered to devour them in between classes. There was even a distinction between the use of butter – sada or Amul they would ask – sada meaning ordinary butter and Amul being the leader in dairy products in India. Without a doubt, the best part of this sandwich is the green chutney which I’m going to show you how to make so lets gets started.
Chicken Cafreal is a culinary favourite from beautiful coastal Goa. This popular chicken recipe is made by blending ingredients together like green chillies, coriander, ginger and garlic together with vinegar and tamarind marinating it overnight before it’s shallow fried. Cafreals unique blend of spices and herbs makes it unique to other Indian green spice blend preparations like Hara kebabs that use a green masala base too.
Chicken is slathered in a luscious green paste made by grinding herbs, chillies and spices together with coconut vinegar and tamarind paste, before cooking. In this special collaboration, Karen Ahmed gets a surprise call from Aunty Maggie who accuses her of captivating her husband Silu.
My Nana used to often make this dish but I took it for granted. I now appreciate the blend of spices, vinegar and tamarind together with coriander and chillies that make this a very unique recipe.
Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.
This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.
Potato Patty (recipe in card below)
White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)
I don’t know why but lately I’ve been thinking about my college days a lot and one of those memories was definitely hanging out with friends and enjoying all of the culinary delights Bombay has to offer. Of course one of them is the delectable Bombay Chicken. Bombay was officially changed to Mumbai in 1995 by the ruling political party, but the name of this snack never really changed. Similar to Chicken 65, this recipe is prepared dry and spicy a perfect accompaniment to a cold beverage. Like many others, there are many different variations to the the ingredients used in this recipe. I base this recipe sorely from my memory of how it should taste and the end result is pretty damn good!
This recipe is super easy to prepare. We first create the spice base and caramelize the chicken in it and serve it garnished with coriander and shallots. Boneless chicken is your best option as this is basically a bar snack. I prefer and urge you to use Chicken thigh instead as dark meat is more succulent, it’s also better as the masala takes time to thicken and the chicken cooks slowly at the same pace.